plantbased vanilla cake + frosting

plantbased vanilla cake + frosting

After so many failed attempts, I finally had a successful homemade cake! I’ve tried so many of my own concoctions, that finally I was able to get it down & make probably the most delicious dessert I ever have made.

This cake is vegan, this cake does not include eggs or dairy. It is not gluten free, but I’m sure with a swap of ingredients it could easily be made that way.

Keeping it short & sweet (hehe), so you can drool over the pictures as much as I have been drooling over the cake.


2 1/2 cups flour
1 1/3 cups sugar
1 1/2 tsp baking SODA
1/2 cup oil (i used veg oil, you can use coconut oil if you don’t mind the flavor a little bit)
1/2 cup almond milk (you could use coconut as well)
1 tbsp apple cider vinegar
2 tsp vanilla
3/4 tsp salt
* pre heat oven to 350 degrees
* please note, i used a hand whisk for this based on my previous recipes being overmixed with an electric mixer.

Mix all dry ingredients (flour, sugar, baking soda & salt) together in a bowl. Add in all wet ingredients (veg oil, almond milk, apple cider vinegar & vanilla) afterwards.

Use hand whisk to mix together, if there are a few lumps- that’s ok!

Divide cake mixture into greased cake pans, fill about halfway. Bake in oven for about 25 minutes. Check with toothpick, if not done- cook for another 5 minutes.
Immediately remove from pans & place on cooling rack. Completely cool cakes before frosting them.

1/2 cup vegan butter
2 1/2-3 cups powdered sugar (depending on how thick you want your frosting)
1/2 cup cocoa powder
3 tbsp almond milk
1-2 tsp vanilla (again, depending on how sweet you want it)

Place vegan butter, cocoa powder, half of powdered sugar amount & 1 tbsp of almond milk & all of the vanilla in bowl. Use electric mixture & start to mix together, slowly continue to alternate adding in the rest of the powdered sugar & the rest of the almond milk. Slowly adding in the ingredients allows you control of the consistency, thickness & sweetness of the frosting. With each addition, taste the frosting & see what it needs. If it’s too thick, add more almond milk. If it’s too thin, add more powdered sugar.

Slather the cake in the frosting & eat as many pieces as you’d like! The frosting can also be left as a vanilla, just sans the cocoa powder and you are good to go! (I just love chocolate, so i had to use cocoa powder for this one!)


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